Pork or beef pieces in a slow cooker turn out very tasty. The recipes for this dish are not very complicated: the main thing is to get a piece of fresh, tender meat - and you can start cooking.
Pork cooked in a piece in a slow cooker
Ingredients:
- 1 kg pork
- head of garlic
- 50 g mustard
- 50 g mayonnaise
- greens, salt, pepper to taste
Preparation:
- Peel the garlic and cut each clove lengthwise into 4 pieces.
- We make cuts in a piece of meat approximately 5 cm deep, insert a piece of garlic into each cut.
- Mix mustard and mayonnaise, add salt and pepper to the mixture, coat the meat thoroughly with it and leave it for at least half an hour (can be put in the refrigerator).
- After the time has passed, put the pork in the slow cooker, select the “Stew” mode and cook the meat in pieces in the slow cooker for 2.5 hours. During this time, it is advisable to turn the piece over 4 times.
- Serve the meat hot or chilled, cut into thin slices and garnish with green leaves.
Beef stewed in a slow cooker
Ingredients:
- 1 kg beef
- 200 g sour cream
- 20 g mustard
- 20 g horseradish
- 4 cloves garlic
- vegetable oil
- greens, salt, pepper to taste
Preparation:
- Chop the horseradish and garlic, mix them with mustard, sour cream, salt and pepper and rub the resulting mixture over the beef. Sometimes a piece of beef is sprinkled with finely chopped dried herbs (basil, parsley or dill).
- Leave to marinate for 2 hours (you can also marinate overnight if you have time and desire).
- Pour a little oil into the multicooker bowl and fry the meat on both sides in the “Baking” mode, each side for 7-10 minutes.
- After that, select the program from the menu « Extinguishing » and time 2 hours.
Pieced meat in a slow cooker turns out soft and juicy. It can be served hot with rice, potatoes or other vegetables, or refrigerated (for breakfast sandwiches). In a slow cooker, the meat is cooked in its own juices, so it turns out moderately fatty, but not dry. Prepare it according to our recipes, and your loved ones will definitely appreciate your efforts!
Enjoy your meal!
Baked beef in a slow cooker is an excellent option for a tasty and satisfying dinner. Any side dish will go with it - potatoes, porridge, or noodles. The only negative is that this kind of beef produces little gravy. But the meat itself turns out very soft and juicy.
Let's prepare the necessary ingredients: meat, salt, vegetables and ingredients for the marinade.
In principle, you can bake any part; today I use low-fat neck. It needs to be washed and the whole piece cut into 2-3 large pieces.
Prepare the marinade - mix soy sauce, mustard, salt, vegetable oil and spices for meat. Place the beef in the marinade and leave it to marinate for 20-30 minutes.
While the beef is marinating, let's do the vegetables. We clean and wash the onions and carrots. Cut vegetables into slices.
Place a large piece of foil on the bottom of the multicooker bowl so that it covers the bottom and partially the walls. Grease with vegetable oil and lay out the vegetables in two layers.
Place the rolled meat on top of the vegetable bed. Pour the remaining marinade generously over the top and wrap tightly in foil. Set the "Baking" mode for 60 minutes.
After the allotted time, take the hot meat out of the multicooker. Even before slicing, it is clear that it is very soft. And the aroma speaks for itself.
Cut the slightly cooled meat into thin slices and serve with fresh herbs, vegetables, and side dishes.
This kind of baked meat cooked in a slow cooker is equally tasty, both cold and hot. You can store the meat for several days in the refrigerator in a tightly closed container.
Bon appetit!
Beef, according to experts, is one of the most valuable types of meat. With a minimal amount of fat, it contains a lot of important elements. The task of all cooks is not to lose them during the cooking process. And the best way to do this is to use a multicooker.
How to cook beef in a slow cooker - useful tips and secrets
Beef meat is quite finicky to prepare; in particular, it requires a long stew to become soft and tender. Therefore, conventional methods, such as frying in a frying pan, baking and simmering in a Dutch oven, sometimes do not work effectively enough. But in a slow cooker, beef turns out really excellent.
In addition, cooking beef in a slow cooker does not distract from your usual activities. There is no need to regularly look under the lid to make sure that the meat dish is not burnt and is sufficiently cooked. However, even at the preparatory stage, it is important to know a few secrets that will help you end up with a tasty and healthy meal.
Firstly, you need to carefully select your meat product. Beef is considered a lean meat, containing slightly more calories than chicken. Unfortunately, out of ignorance, you can buy beef, which even after a long (3-4 hours) stewing will remain as tough as rubber. Culinary experts recommend giving preference to tenderloin, upper thigh, pieces taken from the belly and shoulder blade.
In order to obtain a particularly tender product, the beef must be thoroughly pounded before cooking. It's even better to marinate the meat for several hours. Any lemon-based marinade is suitable for this. This ingredient perfectly breaks down beef fiber and improves its taste.
Particular attention should be paid to spices. First of all, they allow you to dramatically change the taste of the finished dish, secondly, just like lemon, they contribute to softening, and thirdly, they increase appetite and stimulate digestion.
Turmeric, bay leaf, curry, black pepper, red paprika, coriander, and mustard work best with beef. But you should be more careful with salt, especially if you want to cook unusually healthy dietary beef using a multicooker.
Beef in a slow cooker - step-by-step recipe with photos
The first recipe suggests cooking beef in the classic way using a minimum of ingredients. It is recommended to simmer the meat for about 2-3 hours, depending on its initial softness.
- 1 kg beef;
- 1 large onion;
- 2–3 bay leaves;
- salt;
- oil for frying.
Preparation:
- Cut a piece of beef meat across the grain into small, slightly oblong slices. Pour a little vegetable oil into the bowl, set the “frying” or “baking” mode and add the meat.
2. Fry it, stirring occasionally for about 10 minutes, in the meantime, cut the onion, peeled from the outer skin, into half rings and place it in the multicooker.
3. As soon as the onion turns golden and a characteristic crust appears on the pieces of beef, pour in a little broth or warm water, throw in the bay leaf and add salt.
4. Set the program for about 2–2.5 hours and do other things.
5. Beef stewed with onions can be served with any side dish.
Beef in a slow cooker Redmond, Polaris
A multicooker of any model is an ideal type of kitchen appliance for stewing. During the process of continuous simmering, beef retains all its beneficial and taste properties.
- 500 g beef pulp;
- 1 carrot;
- 1 onion;
- salt pepper;
- 2–3 tbsp. sunflower oil.
Preparation:
- Quickly wash a piece of tenderloin in running water, dry it with a towel and cut into miniature slices.
- Pour oil into the bottom of the multicooker bowl, heat it, setting the “frying” mode. Stir fry the beef for 7-10 minutes.
- Add about a glass of warm broth or plain water to the meat, add a little salt and pepper. Add any spices if desired. Switch the equipment to the “quenching” program for 1.5 hours.
- Grate the carrots on a coarse grater and chop the onion randomly. Add vegetables to meat and extend the program for another 30 minutes.
- Another simple recipe is offered in the video.
Beef with potatoes in a slow cooker
Potatoes with beef cooked in a slow cooker are a universal dish that is perfect for especially busy housewives. With a little effort you can feed the whole family.
- 500 g boneless beef;
- 500 g potatoes;
- 1 large onion;
- 1–2 bay leaves;
- 1 tsp paprika;
- a pinch of dried garlic, black pepper and Provençal herbs;
- 1 tsp without a hill of salt;
- 1 tsp sunflower oils.
Preparation:
- Cut the beef randomly, the main thing is that the pieces are not very large.
- Having set the multicooker to the “frying” mode, drop the oil into the bowl, and as soon as it is heated, add the meat. Wait a couple of minutes for it to brown and stir. Fry for another 3-5 minutes.
- Place onion half rings on top of the meat, without stirring the ingredients, turn the mode to “stew” for 30–35 minutes. You can add just a little water, but even without this the meat will release enough of its own juices, in which it will cook.
- Once the process is complete, add the diced potatoes. There is no need to salt, pepper or even stir. Extend the program for another half hour.
- Now is the time to add salt and spicy ingredients to the dish. By the way, dried garlic can be replaced with fresh garlic.
- All that remains is to mix everything well, simmer under the lid for another five minutes and serve, as they say, piping hot.
Beef in a slow cooker with gravy - photo recipe
Beef can be cooked in completely different ways, but modern housewives increasingly prefer cooking in a slow cooker. Moreover, the process, described in detail in the recipe with photos, is really simple and unpretentious.
- 500 g clean boneless beef;
- 1 tbsp. red wine;
- 1 large onion and carrot each;
- 4 garlic cloves;
- 2 tbsp. thick tomato;
- 500 ml water;
- 100 g pitted prunes;
- vegetable oil for frying;
- a pinch of black pepper, sweet paprika, cinnamon, dry parsley.
Preparation:
- Cut the washed and dried beef tenderloin into oblong slices and fry in a modest amount of oil in the “frying” mode.
2. Cut the onion into large quarter rings, and the carrot into thin strips. Place vegetables in the slow cooker and continue to fry while stirring for about 8-10 minutes.
3. Pour red wine into the dish and, without closing the lid, wait until it evaporates thoroughly.
4. Then add tomato paste, water and spices. Stir one last time and simmer for at least an hour in the appropriate mode.
5. Now throw the prunes into the dish and simmer for about another hour without closing the lid. This trick will help evaporate excess liquid and make the gravy thick and especially tasty.
Beef with prunes in a slow cooker
Prunes are the secret ingredient that makes beef stewed in a slow cooker unique. Its piquant and slightly sour taste is truly unforgettable.
- 0.7 kg of meat;
- 2 onions;
- 150 g prunes;
- 3 cloves of garlic;
- 0.5 liters of water or broth;
- 3 tbsp. flour;
- spices to choose from (bay leaf, thyme, coriander);
- salt pepper.
Preparation:
- Cut the meat into thick slices, beat well, and then cut into oblong pieces.
- Lightly grease the multi-cooker bowl with oil and set the appliance to “baking” or “frying” mode. Throw in the onion half rings and fry until they turn golden.
- Next, add the meat, but do not close the lid. If you do this, the beef will release its juices and immediately begin to stew, bypassing the frying process.
- After 8-10 minutes, add flour and mix well. Now it’s the turn of garlic, salt, prunes and selected spices passed through a press.
- Pour in warm water, wait until it boils and switch the equipment to “quenching” mode. Now safely close the lid and simmer the dish for an average of an hour and a half.
Beef Stroganoff with beef in a slow cooker - a very tasty recipe
Beef Stroganoff or simply beef Stroganoff skillfully combines Russian and French culinary traditions. The dish is distinguished by its spicy taste and the presence of delicious gravy.
- 0.5 kg of the best beef;
- a little lemon juice;
- 2 large splinters;
- 50 g butter;
- 3 tbsp. olive;
- 200 g sour cream;
- bay leaf, salt, pepper.
Preparation:
- Cut a piece of beef into relatively thin layers. Beat each one well, then cut into long (about 5–6 cm) strips. Season with salt, pepper and lemon juice to lightly marinate the meat and make it even more tender.
- Turn on the multicooker in the “baking” mode. Pour in the olive oil; once it's hot enough, throw in a generous pat of butter.
- Place onion sliced into half rings in an even layer on the bottom, close the lid and leave for a few (3-5) minutes.
- Dip strips of marinated meat in flour and place on a bed of onions. No need to stir! Without closing the lid, leave the ingredients in their original position for 15 minutes.
- Add salt and pepper to taste, add sour cream, stir and simmer in the desired mode for about 15 minutes.
- Turn off the multicooker, throw a couple of bay leaves into the bowl and let the dish rest for about 10 minutes.
Beef with vegetables in a slow cooker
How to cook vegetables with beef if these products require completely different cooking times? Following the recipe given, you will get a dish that is ideal in all respects - soft meat and dense vegetables.
- 500 g beef;
- 2 onions;
- a couple of carrots;
- 400 g cauliflower;
- 3–4 tomatoes;
- 2 sweet peppers;
- taste with salt, pepper and other spices.
Preparation:
- Cut the meat into arbitrary, but not very large, cubes. Place it in the slow cooker. Add onion half rings and add water until it covers the ingredients by about 2/3. Don't add salt!
- Set the stewing program for an average of 2 hours, depending on the initial quality of the meat product. Don't forget to stir a couple of times during the process.
- Now cut the vegetables listed in the recipe (you can have others besides potatoes) into approximately equal pieces and place them in the bowl with the meat.
- There is no need to interfere with them. In this case, they will be cooked as if they were steamed. Naturally, for the next 25–30 minutes you need to set the appropriate mode (steaming).
- At the very end, add salt and pepper to taste, stir and serve after another five minutes.
Steamed beef in a slow cooker
To get especially juicy and healthy steamed beef in a slow cooker, it is important to know a few tricks. The following recipe will tell you about them.
- 600 g beef pulp;
- 1 tsp vegetable oil;
- a pinch of black pepper;
- ½ tsp. salt.
Preparation:
- Cut the pulp into 2-3 smaller pieces. Season with salt and pepper, place them tightly in a bowl and leave for about 30 minutes. (If desired, use any other spices and herbs, as well as lemon juice or wine. Marinating can be extended to 2-3 hours.)
- Line a steam basket with a couple of sheets of foil. This trick will help preserve all the meat juices.
- Grease the foil with oil and place the pieces of meat. Pour water (300–500 ml) into the multicooker bowl. Set the “cook” mode for 45 minutes.
- After the program is completed, open the lid, let the meat cool slightly and enjoy its juicy and tender taste. (No ratings yet)
Baked meat is a dish that a huge number of people adore. It is very easy to prepare if you follow the cooking principles and follow the step-by-step instructions that each recipe offers. This article will talk about how to use a slow cooker. Be prepared for the fact that this process is not quick, and you will need several hours to prepare such meat.
In a slow cooker: preparing the device
Today, many housewives have a multicooker. This device makes their life easier and saves time, as it can perform a wide variety of culinary functions. Using a multicooker, you can stew, fry, steam, and bake. It is the latter that interests us. To bake meat, you need to thoroughly clean the bowl of the “electric pan” and start preparing the ingredients.
Bake meat in a slow cooker: ingredients
To prepare the baked meat, you will need the back of beef (about 1 kg), various spices that you like (for example, rosemary, peppers, garlic, mustard or coriander), balsamic vinegar. You can also prepare herbs or fresh vegetables to present the dish beautifully on the table. When all the products are ready, you can begin the cooking process itself, which will seem very interesting and easy to you!
step by step
Take fresh meat and rub it with salt. Kitchen salt has the property of softening meat fibers, which will make the finished dish soft and at the same time juicy. After salt come spices and When the beef is processed, wrap it in cling film, place it in a plastic bag and put it in the refrigerator for a while, where the meat will marinate. It is advisable to continue cooking after a day, but if you are short on time, two or three hours will be enough.
Turn on the appliance in the “Baking” mode and place a piece of beef in the bowl, after pouring a little vegetable oil into it. Start the mode. Meat is baked, usually 40-45 minutes. During cooking, you need to turn it over several times. Most of the time the dish is cooked with the lid closed. After “Baking”, switch the multicooker to the “Stew” mode and cook the meat for another 2-3 hours until cooked. Again, do not forget to turn the piece over so that nothing burns. While the meat is cooking, you need to prepare the dishes in which you will serve it on the table, and the vegetables that will complement the baked meat.
Bake meat in a slow cooker: serving
In most cases, baked meat is served for dinner. It can be complemented with a side dish and a light salad. Meat goes well with fresh vegetables. In winter, canned vegetables or salads are also good. Those who like a light dinner can limit themselves to meat, adding absolutely nothing to it.
The cooking time for meat will depend on the specific appliance. The softness of beef, its juiciness and appearance also depend on this factor. So, for example, meat baked in a Panasonic multicooker may seem browner than in a Philips appliance. Whatever multicooker you use, you are sure to get a delicious dinner that will not leave any member of your family indifferent! Bon appetit!
How to cook beef in a slow cooker - dietary! How to cook beef in a slow cooker: stewed, baked, fried
This meat is rich in Omega 3 fatty acid, which has a beneficial effect on the functioning of the cardiovascular system.
In addition, the iron content in beef is three times higher than in chicken.
How to cook beef in a slow cooker - basic cooking principles
Every housewife knows how difficult it is sometimes to cook beef so that the meat turns out really tender, and at the same time retains the maximum benefit. Previously, when they cooked in Russian ovens, this was not a problem, because you can cook meat in it in a slow simmering mode. With the advent of the multicooker, this has become possible today.
The best way to cook beef in a slow cooker is to bake or stew it. A piece of beef tenderloin is washed and all excess is trimmed off. Then the piece is wiped with napkins and cut across the grain. Pieces of meat can be lightly beaten to make it soft.
To make the meat flavorful, it is pre-marinated. The marinade can be prepared using fruit vinegar, pomegranate juice, kiwi, lemon juice or pineapple.
To bake beef, marinades based on vegetable oil are used, to which aromatic herbs or mustard are added.
Recipe 1. How to cook beef in a slow cooker. Soup "Village"
Ingredients
Beef pulp – 600 g;
Kitchen salt;
Two onions;
Ground black pepper;
Potatoes - six tubers;
Tomatoes – 3 pcs.;
Vegetable oil – 50 ml;
Green beans – 200 g;
Meat broth - half a liter.
Cooking method
1. Prepare the broth in advance from scraps of meat and beef bones, adding roots and whole peeled vegetables. Cool and strain the broth.
2. Peel the onion and chop it finely. Turn on the Baking program. Pour in the oil and heat it well. Add the chopped onion and fry, stirring with a wooden spatula, for about seven minutes.
3. Wash the beef, pat dry with napkins and cut into cubes. Add the meat to the onions and continue to fry until the meat is browned. Season with spices and salt.
4. Peel the potatoes and cut into small cubes. Cut the green beans into three parts. Scald the tomatoes with boiling water and remove the thin skin. Finely chop the pulp.
5. Place the prepared vegetables in a container with meat and fill everything with broth. Turn on the “Extinguishing” program for an hour and a half. Serve the soup with fresh herbs.
Recipe 2. Stewed beef in a slow cooker with Provencal herbs
Ingredients
A kilogram of beef tenderloin;
5 g Provençal herbs;
Six red tomatoes;
Black pepper;
Two cloves of garlic;
Two onions.
Cooking method
1. Peel the onion and chop it as finely as possible. Wash the beef under the tap, dry it with napkins and cut into small pieces.
2. Rinse the tomatoes and chop them finely. Peel the garlic cloves and finely chop them.
3. Place the meat and vegetables into a multicooker container. Season with Provençal herbs and spices. Salt and mix thoroughly.
4. Activate the “Extinguishing” mode for two hours. Serve the stewed beef with a salad of fresh vegetables and herbs.
Recipe 3. How to cook beef in a slow cooker. Steamed cutlets
Ingredients
Beef pulp - half a kilogram;
Salt;
Onion - two heads;
Black pepper;
Two eggs;
Breadcrumbs;
Dry white bread - half a loaf.
Cooking method
1. Wash and dry the beef pulp. Soak the bread in milk. Peel the onion and cut into four parts. Grind the beef with onions and white bread twice through a meat grinder.
2. Beat the eggs into the resulting minced meat, add pepper and salt and beat the minced meat, throwing it forcefully into the bowl. You should get plastic, homogeneous minced meat.
3. Form the minced meat into round cutlets and roll them in breadcrumbs. Place in a steamer container. Pour a glass of drinking water into the multicooker bowl. Place the container on top and close the lid. Turn on the “Steam” mode for half an hour. Serve with any side dish and fresh vegetables.
Recipe 4. Beef stewed with champignons and potatoes in a slow cooker
Ingredients
750 g beef pulp;
350 g champignons;
500 g potatoes;
Spices for meat;
Carrot;
Half a celery stalk;
Parsley - a bunch;
Three cloves of garlic;
Bulb;
150 ml red wine;
Half a liter of purified water.
Cooking method
1. Wash the beef pulp and cut into pieces.
2. Pour oil into the multicooker saucepan. Activate the “Frying” mode. Add the beef pieces and fry for seven minutes.
3. Dilute the wine with water, stir and pour this mixture over the meat so that the liquid completely covers the meat. Turn on the “Stew” mode and cook for 20 minutes.
4. Peel the carrots and chop into thin strips. Chop the peeled onion into half rings. Cut the celery stalk and potatoes into medium cubes.
5. Finely chop the parsley and garlic cloves.
6. Add herbs and vegetables to the meat. Continue cooking in the same mode for another quarter of an hour.
7. At the end of the mode, add salt and spices. Stir. Turn on the “Cooking” program and cook for another ten minutes.
8. Peel the champignons and cut into thin slices. Add mushrooms to vegetables with meat. Stir. Activate the “Extinguishing” mode for ten minutes. Serve with vegetable salad.
Recipe 5. How to cook beef in a slow cooker. Ground beef casserole
Ingredients
Ground beef – half a kilogram;
Salt;
Long grain rice - four multi-cups;
Freshly ground pepper;
Onion - two heads;
Vegetable oil – 50 ml;
Sour cream - a glass;
Butter - a piece;
Three eggs.
Cooking method
1. Rinse the rice until the water is clear, boil and cool.
2. Peel the onion and chop it into cubes. Turn on the “Baking” or “Frying” program and heat the oil. Add chopped onion and fry until transparent.
3. Add the minced meat to the onion and continue to fry, stirring constantly, until almost done. Place the fried minced meat on a plate.
4. Combine rice with eggs and sour cream, pepper and salt. Mix. Place half of the rice mass into the multicooker container, lay the minced meat on top of the rice, level it, sprinkle with finely chopped herbs and cover with the remaining rice.
5. Place pieces of butter on top, close the lid and turn on the “Baking” program for forty minutes. Cool the casserole slightly without removing it from the bowl. Then transfer the finished casserole to a flat dish and sprinkle with herbs.
Recipe 6. How to cook beef in a slow cooker. Buzhenina
Ingredients
Beef neck – kilogram;
Salt - at the rate of 50 g per liter of water;
Garlic – five cloves;
Vegetable oil – 50 ml;
Mustard seeds, ground turmeric, ground paprika and ground black pepper - two pinches each;
Hot red pepper - a pinch.
Cooking method
1. Take the required amount of boiled water and dissolve the salt in it. Wash a piece of beef neck and wipe it with a napkin. Place the meat in a deep bowl and pour in the resulting brine so that it completely covers the beef. Leave the meat in the refrigerator for two days.
2. Then remove the beef from the brine and dry it. Add spices and crushed garlic to the vegetable oil. Grind thoroughly. Rub the resulting mixture onto a piece of beef on all sides. Place the meat in a plastic bag and put it in the refrigerator for five hours.
3. Place the meat in the multicooker container, grease it with oil, close the lid and turn on the “Stew” program for an hour and a half.
4. Remove the beef, wrap it in several layers of foil, cool it and put it in the refrigerator. Cut the finished boiled pork into thin slices and serve as an appetizer.
Recipe 7. Beef in a slow cooker in wine
Ingredients
Beef tenderloin – kilogram;
Salt;
Bacon – 200 g;
Dry red wine – 300 ml;
Small onions - 12 heads;
Vegetable oil – 75 ml;
Bay leaf;
Flour – 50 g;
Garlic – two cloves;
Large onion.
Cooking method
1. Cut the bacon into thin slices. Turn the multicooker to “Baking” mode and fry the bacon until the fat is rendered.
2. Peel the garlic cloves and a large onion. Chop as finely as possible. Add the onion and garlic to the bacon and fry, stirring constantly, until golden brown. Add flour and mix vigorously so that there are no lumps.
3. Pour in the wine in a thin stream, stirring constantly to obtain a homogeneous mixture.
4. Cut the beef into pieces. Fry the meat in a hot dry frying pan until golden brown on all sides.
5. Transfer the beef to the multicooker bowl, add the whole peeled small onions. Add bay leaf and season with spices. Add salt and close the lid. Turn on the “Extinguishing” program for eight hours. Serve with potato or rice side dish.
How to cook beef in a slow cooker - tips and tricks
To make the beef soft, rub the meat with dry mustard and leave for three hours.
Along with beef, you can cook steamed vegetables as a side dish in a slow cooker.
Before frying the beef, be sure to dry it with napkins.
As a side dish for beef, you can serve stewed cabbage, cereals, pasta or mashed potatoes.
To make the beef softer, lightly pound the meat with a hammer.
